Air fryer recipe · Mains
Amritsari Fish
Punjabi style batter coated fish, made crisp in the air fryer with far less oil.
- 25 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 110kcal
- 17.4 gprotein
- 6.6 gcarbs
- 1.0 gfat
- 0.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- fish500 g, firm white fish
- besan4 tbsp
- rice flour2 tbsp
- carom seeds1/2 tsp
- ginger garlic paste1 tbsp
- red chilli powder1 tsp
- lemon1 tbsp juice
Method
Cut the fish
Slice the fish into finger sized strips, then pat them thoroughly dry with a paper towel. Drying the surface matters a lot, as any water thins the batter and stops it clinging, leaving you with a patchy coating.
Make the batter
Mix the besan, rice flour, carom seeds, ginger garlic paste, chilli powder and lemon juice with a little water into a thick coating batter. The rice flour is the trick here, giving the crust its signature crisp bite.
Coat the fish
Dip each fish strip into the batter so it is fully and evenly covered, then rest the strips for 10 minutes. This short rest lets the batter settle and grip the fish so it does not slide off in the basket.
Air fry
Lay the strips in a single layer, spray lightly with oil and air fry at 200°C for 12 min, flipping halfway so both sides crisp. The fish is ready when the crust is golden and the inside flakes easily with a fork.
